Mangut Lele Goreng: A Savory Indonesian Delight
Ingredients:
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For the Fish:
- 1/2 kg catfish (lele)
- Salt, to taste
- Seasoning powder, to taste
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For the Sauce:
- 1 medium tomato, chopped
- 3 kaffir lime leaves (daun jeruk)
- 3 bay leaves (daun salam)
- 1 stalk lemongrass, bruised (sereh)
- 65 ml coconut milk (Kara brand)
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Spice Blend:
- 5 shallots (bawang merah)
- 3 cloves garlic (bawang putih)
- 2 candlenuts (kemiri)
- 5 large red chilies (cabai merah besar)
- 2 bird’s eye chilies (cabai rawit)
- A small piece of ginger (jahe)
- A small piece of turmeric (kunyit)
- Salt, to taste
- Sugar, to taste
- Seasoning powder, to taste
Instructions:
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Prepare the Catfish:
Start by marinating the catfish with salt and seasoning powder, allowing the flavors to seep in. Once marinated, fry the catfish until golden and crispy. Set aside. -
Sauté the Spice Blend:
In a hot pan, sauté the ground spice blend until fragrant. Add the bruised lemongrass, kaffir lime leaves, and bay leaves to infuse the oil with their aromas. -
Create the Sauce:
Pour in water according to your desired consistency. Season with salt, sugar, and seasoning powder to taste. Gradually stir in the coconut milk, tasting as you go to achieve the perfect balance of flavors. -
Combine Ingredients:
Add the chopped tomato and the fried catfish into the sauce, gently mixing to coat the fish without breaking it apart. -
Serve:
Once everything is combined and heated through, your Mangut Lele Goreng is ready to be served. Enjoy this rich and savory dish alongside steamed rice for a delightful meal.
This Mangut Lele Goreng is a wonderful representation of Indonesian cuisine, showcasing the balance of spices and the richness of coconut milk, perfect for sharing with family and friends.
